Easiest Miso Aubergine (Nasu Dengaku)
Simple to make with 5 ingredients, this miso aubergine is succulent, savoury and and absolutely delicious. Even if you don't usually love aubergine (eggplant), you'll love this!
Servings: 2 people
Calories: 131kcal
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoon miso paste
- 1 tablespoon olive oil
- 1 tablespoon maple syrup (use less if you prefer less sweet)
- 1 tablespoon soy sauce or tamari
Instructions
- Preheat oven to 400°F/205°C.
- Cut aubergines in half lengthwise and slice criss-crosses in their flesh, about ½ an inch deep (to help them absorb miso glaze later).
- Place on a baking sheet and bake in oven for 20 minutes, until just beginning to soften and turn brown.
- While baking, in a small bowl mix together miso paste, olive oil, maple syrup and soy sauce (mix olive oil, maple and soy into the miso one at a time to avoid lumps).
- Spread mixture over aubergine halves with a pastry brush, and bake another 10-15 minutes minutes until golden and soft. Enjoy immediately.
Notes
Aubergine/eggplant - Regular or Asian aubergine both work. If you don't like aubergine, you could switch it out for zucchini instead.
Miso paste - I like to use a brown miso paste known as genmai, but all types of miso will work, the depth of flavor will just be slightly different.
Storage - Store leftovers in an airtight container in the fridge for up to 4 days. Can be enjoyed cold or reheated.
Nutrition
Calories: 131kcal | Carbohydrates: 15.1g | Protein: 2.1g | Fat: 7.8g | Saturated Fat: 1.1g | Sodium: 1401mg | Potassium: 267mg | Fiber: 3.6g | Sugar: 10.1g | Calcium: 17mg | Iron: 1mg